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Thursday, May 5, 2016

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch. I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu, and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good. The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread. I took some liberties, changed up some ingredients, and made it into a salad.

Drizzle kale and romaine with olive oil
Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes.
Tomatoes - toss with olive oil and balsamic vinegar and sprinkle with salt. Roast at 425 for 30-45 minutes.
Mix all ingredients together and top with balsamic vinegar.